A small number of people have heard about this powerful Jerusalem artichoke. This plant, similar to potatoes, is a real hit in cooking in recent years, and the reason is great. The reason is the healing properties of this plant.
The Latin name of this plant is helianthus tuberoses. In China, it is called jiang jiang, and in traditional medicine, the root and leaves of this plant are used as a medicine. It is very healing when used in the diet, and it is also used in the pharmaceutical industry.
This unusual vegetable has a very low calorie value. At 100 grams, artichoke contains 73 calories only, which makes it ideal for fight with excess pounds. It is also a great choice for people suffering from intestinal flora disorders because it is rich in fibers that help the intestinal flora and regulate digestion.
Jerusalem artichoke abounds with vitamins and minerals
It is extremely rich in potassium, which is important for blood pressure control, proper muscular and cardiac function, water regulation in the body and transmission of nerve impulses and phosphorus, which provides the strength of teeth and bones. Only half a cup of fresh artichoke will satisfy 20 percent of the daily potassium requirements.
Unlike the potatoes we are used to, artichoke does not contain starch. Its innards are rich in insulin, which does not lead to an increase in blood sugar and insulin levels, so it is a great food for diabetics.
In addition, it also contains calcium, magnesium, iron, vitamin B, vitamin C, vitamin D and provitamin A and is a great source of essential amino acids.
Jerusalem artichoke can be used cooked, baked and fresh, although it would be best if you use raw, thinly ground and seasoned as a salad in which you can add other vegetables. You can also use it as an addition to other dishes, such as boiled or baked potatoes.
HOW TO SAVE ARTICHOKE?
Although you can eat it raw, artichoke can be real refreshment on your table – as salad or soup.
Dish of artichoke (recipe):
- 4 Jerusalem artichoke,
- 2 carrots,
- Root of parsley with leaves,
- 150 g of cooked potatoes,
- A spoon of gluten free flour,
- 3 tablespoons of olive oil,
Cut carrots and parsley into cubes, fry them on olive oil, and when become red color add flour and litter of salted water. In the meantime, peel off the artichoke, cut into cubes and add it to the rest of the vegetables. When it softens, add the potatoes cut into cubes, mash and decorate with chopped parsley leaves.
SALAD OF JERUSALEM ARTICHOKE
- 0.5 kg of apples,
- 0.5 kg of nuts,
- orange juice,
- olive oil
Peel apples and artichokes and grate them. Pour orange juice and a spoon of olive oil. Mix well.